1 (1 pound) pot roast, cut into 1 inch cubes
1 (12 ounce) can sliced mushrooms
1 1/2 cups boiling water
2 cups plain white wine
Place the sausages in a large stockpot, and add water. Cover, and simmer over high heat until well browned on all sides. Drain excess water.
Place the sausages in another large stockpot, and add enough water to cover. Bring to a boil, reduce heat to low, and simmer for 2 hours.
Stir the mushroom and boiling water into the liquid mixture. Cover, and simmer until tender. Drain fat, reduce fat content by 1/2, and stir in the wine. Simmer until the liquid is reduced to a consistency that can easily be poured into a small glass serving dish.
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